Overview

This book examines cacao cultivation with a view to improving the sustainable management and production of this crop. Theobroma cacao is an important species originating in the Ecuadorian Amazon and whose product chocolate is consumed worldwide. Cacao cultivation is an industry supporting over ten million people, and so it is vitally important, in this changing climate, that the species is properly and sustainably managed and cultivated. This book brings together a wide range of experts from across the globe to examine cacao cultivation, from the basic aspects of reproduction, genetic improvement, nutrition and pest management, to agroforestry, industrialisation and marketing in a global food system. Case studies are drawn from across Latin America, but the research reflects the nature of a crop that is cultivated in over sixty countries and processed, manufactured and consumed world-wide. This book will be of great interest to students and scholars of agronomy, sustainable agriculture and crop science.

Full Product Details

Author:   Luz Cecilia García ,  Naga Raju Maddela ,  Freddy Zambrano Gavilanes ,  Carolina Aguilar Duarte
Publisher:   Taylor & Francis Ltd
Imprint:   Routledge
ISBN:  

9781032464572

ISBN 10:   1032464577
Pages:   328
Publication Date:   28 November 2024
Audience:   College/higher education ,  Professional and scholarly ,  Tertiary & Higher Education ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Forthcoming
Availability:   Not yet available  
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Table of Contents

List of figures List of tables List of contributors Preface Foreword Acknowledgements Part I: Introduction Chapter 1. Cacao Agribusiness in a Global Context – an Overview Luz Cecilia García, Naga Raju Maddela, Edgar Zambrano, Freddy Zambrano Gavilanes, Carolina Aguilar Chapter 2. History, Origin, Cultivars, and Cacao Research in Ecuador Freddy Amores PART II: Agroforestry system Chapter 3. Cacao: shade and nutrition effects under amazon conditions Santiago C. Vásquez, Mirian Capa-Morocho, Marlene Molina-Müller, Fernando Granja Chapter 4. Social benefits and human development implications of organic cacao producers in Calceta - Ecuador Marlon Arturo Cedeño Álava, David Giband, Luz Cecilia Garcia Cruzatty Chapter 5. Analyzing Cacao Agroforestry Complexity in Manabí, a Biodiverse Coastal Province of Ecuador Romina Fossati, Anne-Gaël Bilhaut, Ezequiel Zamora-Ledezma, Andrés González-González, Armelle Mazé, Juan F. Fernandez-Manjarrés Chapter 6. Resilience of cacao-based agroforestry systems to climate change: Latin American experiences Carlos A. Salas-Macías, Fernando Sánchez-Mora, Karime Montes Escobar, Javier de la Hoz-M, Ricardo Limongi-Andrade, Raul V. Mora-Yela, Felipe R. Garcés-Fiallos Chapter 7. Vulnerability of small cacao producers in Manabí Ecuador to climate change from the exposure dimension Jose Ricardo Macias Barberan PART III: Pests and Disease Management Chapter 8. Cacao Diseases in Latin American Agrosystems Caused by Fungi and Fungi-like Felipe R. Garcés-Fiallos, Anthony A. Moreira-Morrillo, Danilo I. Vera-Coello, Zoila K. Solís-Hidalgo, Ángel V. Cedeño-Moreira, Hayron F. Canchignia-Martínez Chapter 9. Sustainable pest management of cacao in the Neotropics: challenges and opportunities Patricia Morán, Rossana Castro, Dorys T. Chirinos, Luz Cecilia García, Jessenia Castro, Takumasa Kondo PART IV: Industrialization and By-products valorization Chapter 10. Cacao post-harvest processing: from tradition to modernization and its role to quality diversification Zoi Papalexandratou, Manuel Kirchmayr, Eugenia Lugo- Cervantes, Dulce Velásquez-Reyes, Anne Gschaedler Chapter 11. Novel approaches in processing of cacao byproducts and their applications for a sustainable future R. Suganthi, R. Saravanan, A. brundha, T. Bowya, A. Lakshmi, P. Abirami, M. Ashwini Chapter 12. Multiple factors influencing Theobroma cacao and their impact on Chocolate Market Worldwide Jyoti Sarwan, Mithila V. Nair, Shruti Bhargav, Shivam Kumar, Robbin Singh, Nazim Uddin, Jagadeesh Chandra Bose K. Chapter 13. Post-harvest quality of Theobroma cacao L. for the chocolate industry Frank Intriago Flor, Jaime Vera Chang, Luis Vásquez Cortez, Kerly Alvarado Vásquez, Solanyi Tigselema Zambrano, Cristhian Verduga López Chapter 14. Heavy Metals in Cacao Beans: Interference with Chocolate Processing Freddy Zambrano Gavilanes, Viviana Suárez Navarrete, Marina García, Roberto Bravo Zamora, Soraya Peñarrieta Bravo, Rolando Leon Aguilar, Patricia Zambrano Gavilanes, Vijai Kumar Gupta Index

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Author Information

Luz Cecilia García is a Professor at the Faculty of Agronomic Engineering of the Technical University of Manabí, Ecuador. Naga Raju Maddela is a Professor at the Faculty of Health Sciences of the Technical University of Manabí, Ecuador. Freddy Zambrano Gavilanes is a Professor at the Faculty of Agronomic Engineering of the Technical University of Manabí, Ecuador. Carolina Aguilar Duarte is Cocoa Director of the MOCCA (Maximizing Opportunities for Coffee and Cocoa in the Americas) program funded by Lutheran World Relief and the USDA.

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